1. Grind 2 pounds of chuck roast. Prepare your soffritto by dicing carrots, celery, and onion.
2. Heat a little avocado oil in a pan over high heat. Cook the ground meat until browned, then remove it from the pan.
3. Reduce heat to medium, add some olive oil, and sauté the soffritto for about 5 minutes.
4. Add about half a cup of red wine and let it cook out for about a minute.
5. Stir in 2 cans of crushed tomatoes and return the cooked beef to the pot. Add 1 cup of water and let the meat sauce simmer on low heat for about 1 hour. Season with salt and pepper to taste.
6. For the bechamel, melt 4 tablespoons of butter in a separate pot. Add 4 tablespoons of flour and cook for about 1 minute, stirring constantly.
7. Whisk in about 2.5 cups of milk until smooth. Add fresh grated nutmeg, pepper, and Parmigiano-reggiano. Note: Parmigiano-reggiano is salty, so adjust seasoning accordingly.
8. For assembly, spread some of the meat sauce on the bottom of a casserole dish.
9. Layer the ingredients in this order: pasta, meat sauce, bechamel, grated Mozzarella. Repeat these layers until the dish is full. On one layer, add some basil.
10. Cover the top layer with a generous amount of grated Mozzarella.
11. Bake at 350°F (175°C) for about 45 minutes to 1 hour.
12. This is one of the most important parts: let the lasagna rest for about 20 minutes after baking. This allows the layers to set and prevents them from sliding apart when cut. Enjoy!
